Lemon-Buttermilk Flapjacks
Light and fluffy buttermilk pancakes with a bright citrus twist from fresh lemon zest and juice. These classic flapjacks are perfectly golden brown and served with maple syrup for a delicious breakfast treat.
Ingredients
- •4 cups all-purpose flour
- •¾ cup sugar
- •2 teaspoons baking soda
- •2 teaspoons kosher salt
- •1½ teaspoons baking powder
- •6 pieces eggs and egg yolks
- •4 cups buttermilk
- •1 teaspoon lemon zest and juice
- •10 tablespoons unsalted butter
- •1 cup maple syrup
- •for serving
Cooking Instructions
- 1.
In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
5 min
- 2.
Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
3 min
- 3.
Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
25 min
- 4.
Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.
2 min
